sof drinks, shakes, and trench fres. A sample of 1,000 customers taken at random revealed that they purchased 2,100 hamburgers, 200 pints of chili, 1,000 sot drinks and shakes, and 1, 000 bags of trench fries. Thus, for purposes of estimating stalfing recuitements, Lowe assumes that each customer purchases 2.1 hamburgers, 0.2 pint of chili, 1 sot drink or shake, and 1 bag of french trles. Each hamburger requires 4 minutes of labor, a pint of chil requires 3 minules, and a sot drink or shake and a bag of tres each take 2 minutes of laboi. The restaurant currenty has 10 part time employees who work. 80 hours a month on staggered shits. Wages are $400 per month for regular bime and $7.50 per hour for overtime. Hiring and training costs are $250 per new employee, and layod costs are $50 per employee. Lowe realizes that buiddeg up seasonal inventories of hamburgers (or any of the prodocts) would not be wise because of thelf-lte considerations. Aiso, any derrand not satisfiod is a lost saie and must be aveided. Three strategies come to mind. * Use a level strategy relying on overtime and undertime, with up to 20 percent of regular-tme capacty on overtime. > Maintain a base of 10 employees, hicing and taying of as needed to avoid any overtiene. > Usize a chase stratogy, hiring and taying off employees as demand changes to avold overtime. When performing her calculations. Lowe always rounds to the next highest integer for the number of employees she also follows a policy of not using an employee more than 80 hours per month. ewcept whon overtime is needed. Toe projected demand by month (number of customers) for nex year is as follows: Develop the schedule of service requirements (in hourn) for the next year. (Enter your responses as real numbers rounded to one decimal place) Which wrategr is most eflective? The is the most effective strategy, with a total cost of 5 (Enter your response as an integer) sof drinks, shakes, and trench fres. A sample of 1,000 customers taken at random revealed that they purchased 2,100 hamburgers, 200 pints of chili, 1,000 sot drinks and shakes, and 1, 000 bags of trench fries. Thus, for purposes of estimating stalfing recuitements, Lowe assumes that each customer purchases 2.1 hamburgers, 0.2 pint of chili, 1 sot drink or shake, and 1 bag of french trles. Each hamburger requires 4 minutes of labor, a pint of chil requires 3 minules, and a sot drink or shake and a bag of tres each take 2 minutes of laboi. The restaurant currenty has 10 part time employees who work. 80 hours a month on staggered shits. Wages are $400 per month for regular bime and $7.50 per hour for overtime. Hiring and training costs are $250 per new employee, and layod costs are $50 per employee. Lowe realizes that buiddeg up seasonal inventories of hamburgers (or any of the prodocts) would not be wise because of thelf-lte considerations. Aiso, any derrand not satisfiod is a lost saie and must be aveided. Three strategies come to mind. * Use a level strategy relying on overtime and undertime, with up to 20 percent of regular-tme capacty on overtime. > Maintain a base of 10 employees, hicing and taying of as needed to avoid any overtiene. > Usize a chase stratogy, hiring and taying off employees as demand changes to avold overtime. When performing her calculations. Lowe always rounds to the next highest integer for the number of employees she also follows a policy of not using an employee more than 80 hours per month. ewcept whon overtime is needed. Toe projected demand by month (number of customers) for nex year is as follows: Develop the schedule of service requirements (in hourn) for the next year. (Enter your responses as real numbers rounded to one decimal place) Which wrategr is most eflective? The is the most effective strategy, with a total cost of 5 (Enter your response as an integer)
